Author Topic: Some queso fresco & panela.  (Read 92 times)

Offline bratrules1

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Some queso fresco & panela.
« on: February 20, 2015, 01:41:29 PM »
This is the cheese I started make when I first learned to make cheese. To my queso fresco I dont added to much weight at most is 10 pounds and I also mill it very fine with my fingers before molding it. This to me gives the best texture. To my liking. And the panela is pretty straight forward is just a basket cheese in Mexico they don't even add any starter culture but I like to add some meso. I am also working on sheep's milk panela that I want to dry salt and age it. But my aunts sheep are dry for the winter so I guess I have to wait. Anyway here are a few pics. 
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Offline Al Lewis

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Re: Some queso fresco & panela.
« Reply #1 on: February 20, 2015, 01:44:31 PM »
Very nice looking cheese!!  What was the taste like?  Would love to have access to sheep milk.
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Offline bratrules1

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Re: Some queso fresco & panela.
« Reply #2 on: February 20, 2015, 02:02:24 PM »
Very nice looking cheese!!  What was the taste like?  Would love to have access to sheep milk.
This is actually cows milk. But its very creamy and it has a hint of sweetness. Its a very good fresh cheese both are!!
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Offline Danbo

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Re: Some queso fresco & panela.
« Reply #3 on: February 20, 2015, 02:03:11 PM »
Nice! :-)